David considered all afternoon how to cook the Alaskan wild salmon, and this is what he came up with:

David’s Glazed Salmon with Rosemary

4-5 fresh rosemary sprigs

.5 cup balsamic vinegar

.25 cup water

2 TBS raw honey

2 TBS olive oil, extra virgin

.5 tsp cayenne pepper

1 lb wild salmon

Mix all ingredients but the salmon, and pour into a shallow plate or bowl. Lie salmon in the marinade meat side down, and refrigerate at least 4 hours.

Rinse rosemary sprigs (you need about 3-4 good sized ones) and don’t dry them. Lay the sprigs on broiler pan or on grill, and set the salmon, skin side down, on top of the sprigs. Broil or grill about 10 minutes, being careful to keep the salmon from overcooking. WHILE THE SALMON COOKS, simmer the marinade to reduce it to a thick sauce. When the salmon is almost done, spread the glaze on top of the salmon and finish cooking.

For side dishes, we shared steamed broccoli and cauliflower along with a delicate Quinoa Pilaf:

Quinoa Pilaf

1 TBS extra virgin coconut oil

.5 cup apples, fresh and chopped

.5 cup chopped celery

2 TBS curry powder

.5 cup chopped raw onion

1 cup dry Quinoa

.5 cup chopped red bell pepper

.5 cup chopped raw zucchini

(can add a bit of cayenne pepper to spice it up, or a spritz of balsamic vinegar. Also nice made with a good chicken stock instead of water). Chop all the veggies and the apple. Saute in the coconut oil. Add the quinoa and continue to saute until lightly browned. Boil 2 cups water and add, covering pan immediately and turn the heat down to simmer. Simmer about 20 minutes until the water is absorbed. Season with fresh ground black pepper.

For dessert we delighted in a scrumptious raw apple crumb cake along with some simple truffles David procured from a local chef:

Apple Crumb Cake

(adapted from Raw Food Made Easy by Jennifer Cornbleet)

2 apples, grated

1.5 cup dried apples

1 TBS cinnamon

.5 cup coconut, dried, shredded, unsweetened

14 medjool dates, pitted

.5 tsp nutmeg

.5 cup raisins

2 cups walnuts, raw

Make crumble topping: Place walnuts, coconut, 1/4 tsp cinnamon and nutmeg into food processor and process until coarse. Add raisins and 8 pitted dates and process until the mixture resembles coarse crumbs and begins to stick together. Make cake: grate the apple. Process the dried apple in the food processor until ground. Add 6 pitted dates and process until finely chopped. Add the grated apple and 1 tsp cinnamon and process until well combined. Put it together: Put 1 cup of the crumble topping on the bottom of a 8-9 inch spring form pan, pressing down. Put the cake mixture on top, pressing down and out to the sides to cover the crust. Then put the rest of the crumble topping on top, patting lightly. Chill for at least 2 hours. To serve, bring to room temperature, remove sides of spring form pan and slice. OPTIONAL: frost with Cashew Cream Frosting! (recipe in Genesis)